Grits & Greens - not just for breakfast anymore!
If you live in the South, you must eat grits at some point and they are so versatile as a side dish. Try cooking your grits in chicken stock as usual adding whole organic milk (either goat or cow) and Parmigiano-Reggiano cheese. Add shredded turnip greens or kale and enjoy!
3 1/4 c whole milk
1 c stone ground yellow grits
Chicken stock as needed
2 Tbl butter with 2 Tbl extra virgin olive oil
1 lb shredded turnip greens or kale
4 oz Parmisiano-Reggiano cheese
Salt & Pepper to taste